I tried my first chocolate transfer yesterday. I picked a design with a thick outline and only 2 colours to make it easier for me. It turned out pretty good (I forgot to take a picture, before we ate it 
).
Lesson's learned: make sure your chocolate is really melted before starting to outline/fill in. I used the plastic squeeze bottles and they worked well, although I will need to get the smaller version so that the opening on the bottle is smaller. I found that there was too much air in the bottle for some reason for one of my colours and the chocolate wouldn't flow smoothly.
This was a practise run, for my DH's birthday cake in a couple of weeks, and I'm hooked. I'll post pictures when the new transfer/cake is done.
I'm getting to try a chocolate next month for my son's b-day. I can't wait!! I've been wanting to do one for awhile but am kind of nervous about it!! I'm going to do some practice runs also.
Can't wait to see your pics!! 
Denise,
It's a lot easier than I initially thought. I don't like working with parchment paper (I feel I don't have enough control) so that is why I use the squeeze bottles. I can see why using the parchment paper to make the cone to hold the chocolate would be good...you will have a very tiny opening so your details would be easy to put in.
Just a tip, I bought a shiny file folder pocket from Staples and taped my picture inside there (printed in reverse of course). Then I directly piped the chocolate on to the pocket and put in the fridge for 3 minutes to harden. It came off perfectly...no mess and I can reuse the pocket many times. A shiny report cover works really nicely as well.
Good luck
Thanks for the tip moniczcel!! Can't wait to get started!!
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